Description
These Cinnamon Maple Pumpkin Tiny Cakes are moist, flavorful mini treats perfect for fall gatherings or snack time. Made with pumpkin purée, warm spices, and sweetened naturally with maple syrup and brown sugar, these bite-sized cakes bake to golden perfection and can be dusted with powdered sugar or drizzled with a maple glaze for added sweetness.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin purée
- 2 large eggs
- 1/3 cup pure maple syrup
- 1/3 cup brown sugar (packed)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Optional Topping
- Powdered sugar or maple glaze for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease or line a mini muffin tin or mini cake molds to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin purée, eggs, pure maple syrup, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, sift together or mix the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until evenly distributed.
- Mix Batter: Add the dry ingredient mixture to the wet ingredients. Stir gently just until combined, being careful not to overmix to ensure tender cakes.
- Fill Molds: Spoon the batter evenly into the prepared mini muffin or cake molds, filling each about three-quarters full to allow room for rising.
- Bake: Place the pan in the preheated oven and bake for 12 to 15 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Cool: Remove the cakes from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Add Toppings: Once cooled, dust the tiny cakes lightly with powdered sugar or drizzle with maple glaze if desired, enhancing their sweet aroma and flavor.
Notes
- These mini cakes are ideal for fall-themed gatherings and make convenient bite-sized treats for lunchboxes.
- Store in an airtight container at room temperature for up to 3 days to maintain freshness.
- For longer storage, freeze the cakes in a sealed container and thaw before serving.
- You can substitute vegetable oil with melted coconut oil for a slight flavor variation.
- Ensure not to overmix the batter to keep the cakes light and fluffy.
